Boozey Cranberry and Brazil Nut Tart

This is a really good festive tart. The filling is not unlike a very very soft chocolate chip cookie dough, studded with nuts, berries and laced with booze.

It’s a boozey cookie pie.

What’s not to like?

This recipe gives enough for a 25cm circular tart. I recently doubled the recipe and made a big rectangular one to feed a large crowd.


Pastry : 

250g plain flour

125g very cold butter, cubed

30g caster sugar

1 whole egg

1 egg yolk

Tart Filling: 

160g softened butter

225g soft light brown sugar

1 whole egg

25 ml spirit of your choice – sherry, marsala, rum or amaretto would be nice

100g plain flour

200g roughly chopped brazil nuts

150g fresh cranberries

zest of 2 clementines

whipped cream, to serve


Make the pastry. Blitz the flour, sugar and butter in a food processor until combined – there should be no big lumps of butter. Add the egg and yolk and blitz until it forms a rough clump. Tip onto an unfloured work surface and briefly knead into a disc. Chill for 20 minutes.*

Remove from the fridge, roll out to fit a 25cm tart tin, line it, cover with baking parchment and baking beans and refrigerate for another 30 minutes*. Preheat oven to 180C and blind bake for 15 minutes, or until golden. Remove from oven and take off the beans and paper, and bake for about another 10 minutes.

For the filling cream together the butter and sugar until light and fluffy, add the egg, yolk, clementine zest, and a pinch of salt. Fold in the flour, cranberries and nuts and pour into the cooled tart shell. Smooth out using your fingers or a spoon.

 Bake at 175C for about 45 minutes. The top will be golden and firm. Cool on a wire rack, slice and serve with whipped cream.


*Why do I need to chill my dough?

It’s all about shrinkage. Every time you work with pastry you stretch out the gluten strands. If you bake it straight away it will shrink dramatically, if you give it time to come back into its own you’ll have a smooth, sleek, perfectly formed crust.